Pull from your freezer, pantry, and refrigerator to make this quick-cooking, deeply satisfying cauliflower gnocchi dish.



Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Bring a large pot of water to a boil and season with kosher salt. Add cauliflower gnocchi and cook for 2 minutes. Reserve 1/4 cup cooking liquid. Drain gnocchi well.

  • Heat olive oil in a 12-inch nonstick skillet over medium heat. Add gnocchi in a single layer and cook for 3 minutes. Stir gently to turn the gnocchi onto their other side. Cook 2 more minutes. Reduce heat to low. Add the reserved cooking liquid, then pesto, sun dried tomatoes, and lemon juice. Stir very gently to combine and coat the gnocchi. Remove from heat.

  • Serve immediately topped with almonds and Parmesan cheese.

Nutrition Facts

556.5 calories; protein 18.1g 36% DV; carbohydrates 68.7g 22% DV; fat 24.6g 38% DV; cholesterol 11.1mg 4% DV; sodium 1467.3mg 59% DV. Full Nutrition